It's a phrase that may not make a lot of sense in day to day life, but utter it to any cosplayer wrapped up in a seemingly endless striped knit scarf at a crowded convention, and you're sure to induce a massive smile and tip of a floppy hat.

For a show about time travel and aliens, Doctor Who has had a strong and quirky connection to food throughout its 50-plus year run. If you're not familiar with the British classic, here's a quick rundown: The Doctor is a humanoid alien known as a Time Lord who travels through space and time with his usually attractive (and usually female) companions.

Every couple of seasons, the Doctor dies and regenerates into a brand new form, complete with a brand new actor, personality, and preferences for food. While not every Doctor has shown an affinity for something that tickles their taste buds (for better or for worse), the ones who have voiced their preferences have made a lasting impression in the minds of most fans.

The Fourth Doctor, lover of the aforementioned jelly babies, was the one who really set the standard for food-related cravings back in the '70s. While his predecessor the Third Doctor had once mentioned a preference for limes over lemons in his Bombay Sapphire Gin and the Second Doctor had even eaten the gummy candies a few times before that, a penchant for flavor wasn't yet established as a trademark for the fledgling character.

The culinary side of YouTube can make an awesome resource for any aspiring cook. Wanna watch a cake-bake how-to or a "kitchen hacks" compilation? Literally dozens of channels have got you covered. But sometimes, you don't want a tutorial. Sometimes you (and over 24 million other people) just wanna watch five grown men eat a "fast food" lasagna comprised of burgers, bacon, "special sauce," and Jack Daniels, and for that, we're so glad that Epic Meal Time exists.

It's Friday and today we're mad about meringues! Some might feel adding this light, fluffy topping is like gilding the lily, but we say, why not? These cloud-like peaks appear in some of our favorite pie recipes, from classic lemon and toasted coconut to sinful coffee and s'mores. Read on to perfect your meringue game.

This weekend marks the fourth annual MAD Symposium, the food and restaurant world conference held in Copenhagen and hosted by Noma chef René Redzepi. The festival attracts chef and food writer luminaries from around the world--you know, the likes of David Chang, Alex Atala, and Daniel Boulud--all of whom are descending upon the Danish capital at this very moment. And all of them want to eat at Noma.

Each year, the restaurant rolls out a slew of new dishes on its ever-changing tasting menu to coincide with this tidal wave of VIPs. Within hours, dishes Redzepi and his team have spent months developing and fine-tuning are available on Instagram.

Let's take a look at the five most incredible-looking new dishes hitting the menu.

The TARDIS is touching down on our TVs for a brand new season of Doctor Who, and this time, everyone's favorite time traveling English alien has a brand new face to match. From jelly babies to jammie dodgers, the Doctor has showed an affinity for a variety of food in the 50-plus years that the show has been running, so there was no shortage of inspiration for this premiere party menu.

Ingredients:

Wibbly-wobbly, timey-wimey...stuff.

Preparation:

Tighten your bow tie, adjust your brainy specs, and don't wander off.

Yield:

Out of this world hors d'oeuvres and desserts, (sonic) screwdrivers, and the feeling that you're now bigger on the inside.

Lactose intolerant or not, these days, more and more people are getting into drinking nut milk. You've probably seen almond milk in your grocery store's dairy aisle, but did you now that it's actually super simple to make yourself? All you need is a fine-mesh strainer and some cheesecloth and and you can make any nut milk you want, without all the controversial stabilizers and thickeners that store-bought versions often contain.

Some people drink champagne on a beer budget; I drink beer on a lukewarm tap water budget.

While the other toddlers were playing their Baby Einstein games and learning object permanency and other useful life lessons at daycare, I was parked in front of a TV to watch six successive hours of "Emeril at Home" every day. Don't get me wrong, I'm glad I did, I learned how to make a proper dark roux at age 8, but I worry that I missed out on some valuable critical thinking skills in the process.

For instance, it's never my first instinct to shop using price per ounce like a reasonable person might. I shop more like a raccoon. I see those shiny yellow signs with giant letters reading "S-A-L-E", and I start rabidly hoarding everything within a 10 foot radius. Then I hiss at people while arching my back to show that I see them as a threat (I'd be a nightmare on Guy's Grocery Games). More often than not my shopping cart ends up being filled with about-to-turn Yoplaits, off-brand saltines, and industrial sized boxes of Lean Pockets; but hey, they were on sale.

Sometimes fate rewards this shameless sale-mongering in the best of ways. 30 racks of Keystone Light have been on sale for $14.99 at my local supermarket for all of the 3 years that I've been shopping there. Any money that I've been wasting on reduced-price 18 packs of mini brie wheels gets immediately reimbursed by these obscenely cheap, obscenely refreshing macro brews.

As much as I love sucking down Keystone Light straight from the can, and I really do, it's one of my favorite pastimes, I understand the need to add a dash of classiness into the mix. Here are 5 ideas to class up that light beer for any occasion.

If you've been on the Internet recently, you've probably (okay, definitely) seen videos of people dumping buckets of ice-cold water on their heads and then challenging others to do the same thing. Maybe you've even been challenged and found yourself soaked in ice-cold water at the end of it all (props to you, if so).

You definitely don't need us to tell you (but we will anyway) that the goal of this viral Internet trend is to raise awareness and money for amyotrophic lateral sclerosis (ALS), also known as Lou Gehrig's disease. And it's obviously working. As of today, the #ALSIceBucketChallenge has raised a stunning $53.3 million dollars.

If you're curious as to which chefs and fellow food lovers have jumped on the boat, read on as we give you a full run-down of the charitable chefs that are on trend with the #IceBucketChallenge. And keep checking back, we'll update this post as more and more chefs participate.

A couple centuries ago, lobster was so cheap (and low-status) that prisoners in New England considered eating it more than once a week to be cruel and unusual punishment. And while lobster isn't nearly as abundant these days, this summer is a very good time to ply yourself and your loved ones with the crustacean. Thanks to falling prices for whole live lobster ($5 a pound in some parts of the country), there's no sane reason to shell out $18 for a lobster roll at a restaurant when you can make them yourself at home.

But just because your crustaceans came cheaply doesn't mean you shouldn't treat them with respect. The road from lobster to lobster roll may be a short and simple one, but that means that every step counts.

If your lunchtime routine has felt a little uninspired lately (it can even affect those around you--maybe you've given your kid a PB&J for the 5th day in a row), then we have the ultimate solution for you.